does anyone know how to make pavalova??

Answer 1

Ok, I found one for you:

Pavalova
4 egg whites
1 c. sugar
Pinch of salt
1 tsp. vanilla
1 tsp. vinegar

Beat egg whites with salt until stiff. Gradually add sugar. When sugar is dissolved, add vanilla and vinegar. Place a sheet of tin foil over an oven tray and sprinkle with cornstarch. Pile mixture onto foil and form it into a round shape with a flat top. Cook at 250 degrees for 1 hour; turn off the oven and leave dessert in oven for another 45 minutes. Allow to cool. Top with whipped cream and fruit.

Hope that helps.........

Answer 2

This is the absoute best!
3 large fresh egg whites
6ozs caster sugar
1/2 pint whipped cream
12 ozs soft fruits
a little icing sugar
Pre-heat the oven to Gas mark 2, 300F,150C
Prepare a lightly oiled baking sheet lined with baking parchment or silicone paper.

Place egg whites in very clean bowl. Whish until they form soft peaks and you can turn the bowl upside down without them sliding out.
When they are ready, start to whisk in the sugar, approx 1oz at a time, whisking after each addition until all the sugar is in. Now take a metal spoon and spoon the mix onto the prepared baking sheet, forming a circle about 8 inches (20cm) in diameter. Make a round depression in the centre and, using the tip of a skewer or similar, make little swirls around the edge. Place in the oven turning heat down immediately to gas mark 1, 275F,140C, and leave it to cook for 1hour. Turn off the heat, but leave the pavlova in the oven till its cold. To serve lift it from the sheet and place it on a serving plate. Just before serving spread the whipped cream on the top and top with the fruit dusted with a light dusting of sugar. Serve and enjoy

Answer 3

Ingredients
6 egg whites
350g/12oz caster sugar
2 tsp cornflour
2 tsp white wine vinegar
425ml/¾ pint double or whipping cream
1kg/2¼lbs seasonal fruit



Method
1. Preheat oven temperature to 170C/325F/Gas 3.
2. Whisk egg whites until stiff, beat in half the sugar and continue beating with remaining sugar, cornflour and vinegar. Meringue should be glossy and stiff.
3. Take a flat baking sheet and cover with baking parchment. Spread meringue in a circle (approximately 25cm/10in diameter) with a slight dip in the middle. Sprinkle with caster sugar and bake in the oven for 30-40 minutes until baking paper peels away easily from the base of the meringue.
4. Leave to cool, remove paper and put meringue on serving dish, cover with lightly whipped cream and plenty of fruit in season. Serve.

Answer 4

A pavlova base is meringue, that is stiffly beaten egg whites with added sugar. The secret is to add one to two teaspoons of vinegar and one to two teaspoons of cornflour (depends on how many eggs you use). This keeps the meringue soft and creamy in the middle. You can make the base in advance, but keep it in a dry place. Just before serving fill it with sweetened whipped double cream with a generous amount of soft fruits (strawberries) mixed into it. Keep a few of the fruits to decorate. Naughty but nice.

Answer 5

No i dont, I wish i did, Ive just had a shop bought raspberry pavlova from Lidl, not very good, but the ones from Somerfield are great. mmm.

Answer 6

whisking eggs is all I know about that! nice stuff though

Answer 7

http://www.rainforestwebs.com/recipes/pavlova.html

Answer 8

my wife